Kitchen Language

This little herb packet adds flavourful French flair to stews, stocks and sauces.

The use of hot vapour in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavours in the ingredients.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

This classical French technique is right at home in Asia.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

What exactly is "wok's breath" and how does one achieve it? We give you the low-down on wok hei, a quintessential feature of Cantonese cooking.